Braised White Beans with Rosemary and Parmesan Rind
Dried cannellini simmered low and slow with a parmesan rind until the broth turns creamy on its own, no cream required.
- Serves
- 6
- Prep
- 15 min (plus overnight soak)
- Cook
- 1 hr 45 min
- Written
Method
-
Drain and rinse the soaked beans, then set them in a heavy pot with the parmesan rind, garlic, rosemary, and bay leaf.
-
Cover with 2 inches of cold water, bring to a bare simmer, and skim off any foam that rises in the first few minutes.
-
Partially cover and simmer gently, topping up water as needed to keep the beans submerged, until they’re tender all the way through and the broth has turned cloudy and thick, 1½ to 2 hours.
-
Stir in the olive oil and season with salt only once the beans are fully tender — salting the water early toughens the skins and slows the cook.
-
Fish out the rosemary sprig, bay leaf, and spent rind, then serve warm with more olive oil, lemon zest, and parsley over the top.
Notes
The parmesan rind is doing the work a ham hock would in a meatier version — save them in the freezer whenever you finish a wedge, because this is the reason to have one on hand. Don’t rush the simmer by cranking the heat: a hard boil blows out the skins before the insides catch up, where a slow, barely-moving pot lets the starch loosen into its own sauce.
Good on its own with bread for the broth, or under a piece of roasted fish or seared sausage. It keeps better than it starts — a day in the fridge lets the beans finish soaking up the rosemary and garlic, so make it the day before if you can.